Pretzel shaped or round, Kringle pastry are very Danish. Kringle are also in other northern…
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Barely has the dust settled on the latest addition to the growing Aamann-enterprise before the…
Make this special breakfast treat, a braided cinnamon danish made with homemade laminated dough.
Smørrebrød surfaced during the late 1800’s and is now being reinvented by Adam Aamann.
Take a creative approach to pairing food with wine, some true dedication to the classic techniques of cooking and the homey feeling of dining at the house of your best friend, and you have Clou. A trailblazing bright star on the Danish food scene, Clou proves the Danish restaurant scene is more than Nordic minimalism.
The classic Danish caramelized Christmas potatoes get a delicious update using fingerlings, sage and chili flakes.
It’s just like a NYC dirty water dog, right? Wrong. The classic Danish pølse has the perfect snap and fun toppings like apple ketchup and crispy fried onions.
Denmark comes to NYC with Masterchef winner Timm Vladimir. Celebrating a traditional European Sunday evening dinner, Chef Timm will recreate the Danish experience with new spins on favorite dishes.
With the street food revolution creating an abundance of tacos, dumplings, and souvlaki vendors isn’t it time Nordic cuisine got in on the action too?
Celebrate the season with an easy menu complete with grilled chicken filled with tangy blue cheese and basil.
These sweet and sexy looking spuds are a must on every Danish Christmas table.
To this ‘Æbleskive’ dough there is used 1/2 litre milk, 30g yeast, 6 eggs, 2 tbs suger, 400g flour, 1/2 tbs cardamom and 130g melted butter. And then you..
Kammerjunker are twice-baked biscuit-like cookies that are often served with milk and yogurt for breakfast but here are topped with jam or ganache for an extra-sweet treat.
Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.
A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
Try this Danish-inspired coffee cocktail that’s spicy and not too sweet on a brisk autumn night.
Repurpose the meatballs and cabbage into a Danish smørrebrød, an open-faced sandwich, the next day for a delicious lunch.
The sweet-savory combo of apples and bacon in this traditional Danish dish will satisfy your snack food craving in a gourmet way.
Rather drink the beer than put it in a burger? No problem, the beer just accentuates what’s already there. Take it out and put directly into your belly.
Flæskesteg is a glorious roast pork dish typically served on Christmas Eve in Denmark.
In a remote corner of the big foodmarket in Copenhagen, there is always a cosy atmosphere and cooled glass of Gramona Cava available.
Nordic Cuisine for the Home Cook – “Tebirkes” Danish Poppy Seed Rolls
Curry herring is a staple on any Danish Christmas lunch table. Kalle Bergman shares Mrs Bergman’s praise winning recipe.
The silky apple puree in this classic Danish apple cake shouldn’t be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats.
The story of how the hamburger came to Denmark, and a classic Danish fall recipe.
Until recently, the open sandwich tradition of Denmark – known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus.
Kalle Bergman with a classic flavor combination served the way the Danes like it. Apple Pork on dark rye bread.
A culinary star-studded line-up of chefs connects their love of Tulum, Mexico in New York…
A mere one hour drive from Copenhagen you’ll find one of the most idyllic and pristine restaurants in Denmark, and it’s 36-year old genius chef Jonas Mikkelsen, who caught the eye of the Michelin-guide.
A Grilled Souvlaki Recipe from an undiscovered Greek island paradise called Karpathos.
While French cuisine can be found in almost every metropolitan city of the world, only…
A girl from modest upbringing achieves a degree in biochemistry, becomes a patron of the…
In a metropolitan gastro city like Copenhagen, opening a new restaurant takes on the…
There is a new star shining bright on the Norwegian culinary scene and it’s all…
The Danish Chef Nicolaj Køster of No. 2 in Copenhagen talks about the future of gourmet middle-class restaurants and eco-friendly cooking.
This is Danish chef Adam Aamann’s favorite recipe for rugbrød; the base of his delicious traditional open sandwiches: smørrebrøds. Once you’ve baked a loaf you can simply eat a slice with butter, or experiment with smørrebrøds recipes.
This spring critically acclaimed chefs from New York, Lima, Tokyo, Bilbao, Marbella and Copenhagen will…
At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread, check out this version with chicken salad.
These Croissant Buns make for an excellent baking project for a cozy winter weekend. Start by making a homemade laminated dough on Friday evening and they’ll be ready to devour over the weekend.
As told before in the Beef tartare with tarragon and crispy potato recipe, Aamann received…
Filmed over two years, Michelin Stars – Tales From The Kitchen, gives us a behind the scenes look at the lives and stresses of starred chefs with a tale woven together by food critics and diners.
Copenhagen is well-known for top gastronomy, but Adam Aamann’s great success shows that the food revolution of Denmark goes far beyond the Nordic luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet.
The dynamic duo behind restaurant Villanos en Bermudas managed to claim a spot as one of Latin America’s best, merely a year after opening. Get to them here
Relax, recharge and enjoy stunning nature and food at Red Mountain Resort in St. George, Utah.
Who doesn’t love steak chimichurri? Make it in taco form with charred corn pico de gallo and blue cheese. This taco hits all the right flavor notes!
Whether you are looking to wow your Labor Day guests with smoked meats or preserve summer’s bounty by smoking the season’s vegetables, Charlotte Pike shows us how easy it is to hot and cold smoke foods at home.
No matter your skill level in the kitchen, you can make these easy breakfast pastries loaded with raspberry preserves and cream cheese.
Pop-up restaurants have been around for a while, but now a foodie tech-startup is making it even easier for creative chefs and restaurateurs to plan and communicate their pop-ups to a global network of diners.
At a young age of 33, Danish-born chef Kamilla Seidler has made a huge impact in Bolivia, now she’s ready to embark on new adventures with her upcoming 4-month expedition around the world.
A visit to Solvang, known as “Little Denmark”, is like a visit to another world, complete with international edible delights.
According to history, Luciano Pancaldo, a baker from Ferrara, a town in the north of Italy developed this bread inspired by the bread recipe for D’Este family, the rulers of Ferrara. Their bread was full of rosemary and had light crumb and golden crust, decorated with salt which resembles diamonds.
If you are looking for an elegant Holiday getaway, why not try Copenhagen and the swanky D’Angleterre Hotel
Create a festive holiday cheese board with a sweet and tart cranberry pear mostarda and brightly flavored citrus-marinated olives.
Bring some extra joy to your holiday gatherings with this festive Christmas cheese board. Decked out with a variety of textures and flavors, this spread make for an ideal centerpiece for all the quality time you want to spend with friends and family.
Learn how to serve the perfect holiday cheese board this season in just five simple steps. Plus, check out an easy cheese board condiment, cranberry salsa.
Glogg is more than a mulled wine. It will give you a feeling of comfort and coziness and let any worries or problems slip away, if only for a little while.
Nothing compares to a perfectly balanced and seasonal cheese spread. Check out these tips to creating a fall cheese board with warm, cozy flavors and a wine to match.
PARTNER POST- Create the perfect fall cheese board spread with Castello’s selection of expertly crafted…
The perfect fall cheese board is well balanced, with sweet, spicy, savory, creamy, and crunchy elements. Check out this spread served with a sweet and spicy pepper jelly and a wine to match.
t might be easy to learn how to make a cocktail, but it’s definitely hard to master the craft. Hardeep Rehal is one of the best bartenders in the world and according to him, balancing all the different tastes is just as important for a mixologist as it is for a chef.